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Easy Creamy Roasted Red Pepper Soup

A bright orange bowl of creamy roasted red pepper soup, garnished with a swirl of cream.
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Make this comforting, creamy roasted red pepper soup quickly at home. This recipe uses simple ingredients to achieve a deep, smoky flavor, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven broiler. Place the red peppers on a baking sheet. Broil, turning occasionally, until the skins are blackened and blistered on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
  2. Once cool enough to handle, peel the charred skin from the peppers. Remove the stems and seeds. Roughly chop the roasted pepper flesh.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the chopped roasted red peppers, diced tomatoes (with juice), vegetable broth, basil, oregano, and smoked paprika. Bring the mixture to a simmer.
  6. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to blend.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth and creamy. Work in batches if using a standard blender, ensuring the lid vent is open and covered with a towel to allow steam to escape.
  8. Return the pureed soup to the pot. Stir in the heavy cream. Heat gently until warmed through; do not boil after adding cream.
  9. Season with salt and pepper to your preference. Serve hot.

Notes

  • For a vegan option, substitute the heavy cream with 1/2 cup of full-fat coconut milk or cashew cream.
  • If you prefer a richer flavor, roast the peppers in the oven at 400°F (200°C) for 25-30 minutes instead of broiling.
  • Add 1/2 cup of shredded Gouda cheese at the end for a cheesy variation.
  • For a smoky red pepper soup, increase the smoked paprika to 1/2 teaspoon.

Nutrition

Find it online: https://miameal.com/roasted-red-pepper-soup/